Oh, just a week of awesome from nearly 70 bloggers filled with chocolate, a giveaway, more chocolate and then another dose of chocolate just for good measure.

No, seriously.

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. (You should remember those ladies rather well since I just had this blog for the Secret Recipe Club.)

Bloggers from around the world will be posting their favorite chocolate recipes, and you'll get a chance to win some awesome prizes.

Want the details? Read on...

#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results.

We'll be using Imperial Sugar whenever we use sugar in our recipes this week, and can't wait to share the sweetness with you!
You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more.

Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.
Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway!

Now that all of my bases are covered, let's get onto the recipes. I figured I would lure you in this week with a skinny version of a brownie. Why? Because I think it nicely balances the rest of the chocolate overload I plan to bombard you with this week.

1. Preheat the oven to 350. Spray an 8x8 baking dish with non-stick cooking spray and set aside.

2. Add the Greek yogurt, almond milk, egg, salt, baking powder, brown sugar, honey, cocoa powder and oats into your high power blender (Vitamix, Blendtec or Ninja) or into a food processor and mix until smooth. You may need to scrape down the sides of the processor or blender a few times to get everything really smooth.

3. Pour the batter into the prepared baking dish.

4. Add the peanut butter to a microwave safe dish and microwave in 30-second intervals until peanut butter has thinned out.

5. Drop spoonfuls of the softened peanut butter into the brownie batter and swirl with a butter knife or toothpick to create a marbled effect.

6. Bake for 25 minutes or until the brownies begin to pull away from the edges of the pan. Transfer to a wire rack to cool to room temperature and then refrigerate for at least 2 hours. Cut cooled brownies into squares.

If you're a fan of the super fudge-y dense brownie and would prefer to shove these into your mouth without as many calories as a regular brownie, these little tasty bites of chocolate peanut butter gooeyness are going to be right up your alley. I took these into work and figured maybe two or three of the guys who prefer healthier foods would pick at them.

Nope. They were devoured by all in a matter of hours. It might have been only an hour, honestly.

~*~

A huge thank you to all of the other blogs participating in #Choctoberfest 2015.

Check out their blogs throughout the week for chocolate recipes you won't be able to resist: